food tech

?
  • Created by: chume2010
  • Created on: 16-11-16 11:48
gelatinsation
heated starch granules aborb liquid and swell, then burst and thicken.
1 of 6
shortening
when fat coats the flour particles and preventing the absorption of water resulting in a crumbly texture.
2 of 6
aeration
when air is trapped in a mixture.
3 of 6
coagulation
when eggs are heated they change colour and become firm set as the protien become solid.
4 of 6
fermentation
when yeast produces carbon dioxide.
5 of 6
enrobing
coating and surrounding a product with another ingredients.
6 of 6

Other cards in this set

Card 2

Front

when fat coats the flour particles and preventing the absorption of water resulting in a crumbly texture.

Back

shortening

Card 3

Front

when air is trapped in a mixture.

Back

Preview of the back of card 3

Card 4

Front

when eggs are heated they change colour and become firm set as the protien become solid.

Back

Preview of the back of card 4

Card 5

Front

when yeast produces carbon dioxide.

Back

Preview of the back of card 5
View more cards

Comments

No comments have yet been made

Similar Design & Technology: Food Technology resources:

See all Design & Technology: Food Technology resources »See all the functional properties of food. resources »